Butternut Squash Soup with Parmesan and Fried Sage Leaves
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 3 tablespoons butter
- 1/3 cup freshly grated parmesan cheese
- 1 tablespoon chopped fresh sage
- 1 onion, coarsely chopped
- 5 cups canned low-salt chicken broth
- Carbohydrate 14 g(5%)
- Cholesterol 15 mg(5%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 6 g(12%)
- Saturated Fat 4 g(20%)
- Sodium 114 mg(5%)
- Calories 133
Preparation Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
Preparation Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.) Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
